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Reviewed: Mar. 27, 2008

Wow! This pasta packs a punch. I have made this dish several times and keep coming back for more. It is also great on rice, on a cut of meat, or as a topping for crusty bread. Fabulous!

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Ethereal

	Cooking Level: Intermediate Living In: Knoxville, Tennessee, USA
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Reviewed: Dec. 2, 2005

I liked using pepperoni & the kalamata olives but this really needed a sauce of some kind. used white wine but that didn't help. Also used spaghetti noodles which I would not recommend.

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AZgin


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Reviewed: Dec. 2, 2005

Nice for a different pasta dish.

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What confused me and my husband was that there was no real sauce in which to simmer all the goodies that went into this 'sauce'! So we decided to add some white wine (to get the juices out of the tomatoes) and then it all took off! It was great! I decided to be adventurous with the cheeses and added a mix of primasalata (a harder version of a somewhat salty ricotta), mahon (a spanish cow's milk cheese), and some drunken goat cheese...well, I bet it would be great with any kind of mix of random cheese you have somewhere in your fridge! Other changes: I added more mushrooms ('cause I had extra), cut the capers in half, and rinsed the kalamata... and it still didn't need extra salt! My husband is Calabrian and he thinks it's own of the better pasta dishes he's ever had! Wierd, but... there you have it!

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EMIANDSTEVE


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Reviewed: Feb. 3, 2005

I've been making this recipe for over a year now - it is a FAVORITE!! I use Smoked Gouda instead of mozzerella (has more flavor). You do have to be a fan of capers and kalamata olives to really enjoy.

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WebsByMegan


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Reviewed: Oct. 19, 2004

This was a very tasty dinner, and a recipe that you can definitely adjust to your taste. I made it mostly according to the recipe this time--I did add a little white wine to the sauce, and because mine cooked a bit too long (started the pasta late, and it was whole wheat pasta, so it takes longer!) and was getting dried out, I tossed in some leftover diced tomatoes I had on hand. Next time I think I'll try it with feta instead, and you could also add other things like artichokes or a different kind of sausage....it will be fun to experiment! Note: most of these ingredients are salty, so this is not for the sodium-conscious.

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LLIGETT


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Reviewed: Feb. 9, 2004

I expected a better response from this recipe. But I was the only one that went back for more. If the guys don't care for it, it just doesn't make it in my house.

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Beth

	Cooking Level: Expert Living In: Cheyenne, Wyoming, USA
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Reviewed: Jul. 30, 2003

I'm not sure about kids, but my guests loved it and insisted they take the recipe home! I chose it because I was craving capers, and it worked. Its heavy on the olives, but my husband who doesn't like olives even raved! Great social dinner for casual guests.

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jpena


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Reviewed: Jul. 30, 2003

I really enjoyed this meal! Easy to make. The ingredients fit together well in terms of taste and everyone at our house just loved it. A nice bottle of wine and a little bread made a wonderful start to the evening.

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ARTNOW


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Reviewed: Jul. 30, 2003

This was O.K. as directed but would probably forgo the capers next time, or at least use less. Thanks for sharing.

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JAZZY-GIRL

	Cooking Level: Expert Home Town: Stryker, Ohio, USA Living In: Pittsford, Michigan, USA
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Reviewed: Jul. 18, 2003

This was much better the second day. The flavors need to develop.

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JAZELIZABETH


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Reviewed: Jul. 17, 2003

i love this recipe! it's easy, fast, and delicious!

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CHUNG


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Reviewed: Jul. 17, 2003

I substituted Italian Sausage for the peperoni, it was fantastic.

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Kelsolake

	Cooking Level: Intermediate
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Reviewed: Jul. 17, 2003

This was great! I made it for the company and everyone liked it - even got asked for the recipe! My kids didn't like it but I just gave them plain noodles. I will definitely be making this one again and wouldn't change anything.

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MOONNOODLE

	Cooking Level: Intermediate Home Town: Everett, Washington, USA Living In: Republic, Washington, USA
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